Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading [PDF]
This study investigated the effect of different degrees of spreading on the flavor and quality of wolfberry tea processed with buds and leaves. D and G wolfberry plants were used as the experimental materials.
Bo ZHANG +12 more
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Tea, Fragrance, and Music [PDF]
This book explores one of the central questions among many disciplines: how communities are formed. It investigates this question through the perspectives of scholar-artist communities in Northern Song China.
Li, Kin Sum
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Beverage Plant ResearchAs a famous Wuyi rock tea, the empty cup aroma in 'Dahongpao' is distinct compared to the flavor of the tea infusion, but the specific odorants responsible for its unique empty aroma remain unknown.
Qiayun Ding +7 more
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Effect of Withering and Drying Process of Cemara Udang (Casuarina equisetifolia) Leaves to Functional Herbal Tea [PDF]
The industry is intensively producing health product from herbal plants to combat free radicals and prevent the potential of cancer disease in the body.
Handarini, Kejora +2 more
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How anaerobic treatment is controlling the volatile components and key odorants of purple-colored leaf tea [PDF]
Special purple-colored leaf tea products rich in γ-aminobutyric acid (GABA) have recently gained popularity. Although anaerobic treatment could effectively increase the GABA content in tea products, it also imparted an unknown unpleasant aroma.
Lin, Zhi +6 more
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Transmission of Persian Medicine into China across the Ages [PDF]
, 2022 Ming, C.
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Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning [PDF]
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC–MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea ...
Axell, Matthew +7 more
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FoodsQidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry ...
Ying Wang, Yue Duan, Huanlu Song
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National Government's effort to make Technical Improvement: Revival of Tea Industry in Fujian from 1935 to 1941 [PDF]
, 2015 Liu, Shufang
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Microbial composition of four kinds of tea with different degree of oxidation [PDF]
, 2016 In this study, four representative kinds of tea have been studied: Tie guan yin, Light oolong tea, Dark oolong and Pu-erh (oxidation degree from low to high).
Tan, Song
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